Chocolate Peanut Butter Cups (Vegan, Wheat & Gluten Free Option)
When you first go vegan, it can feel like you're missing out on a lot of your favourite treats.
Although we've come a long want in the past few years, it can still be difficult and expensive to find delicious chocolate (and wheat free) treats that are affordable and delicious.
These can be made on quite a low budget, or as fancy as you want if you choose to splash out on posh ingredients. It doesn't matter, they will be lovely anyway!
I made my latest batch with gluten free digestives from Asda. To give you an idea of proportions, I used 10 biscuits because they're rather small. You would need around 6 or 7 normal sized wheat digestives or HobNobs.
Digestives and oaty biscuits like HobNobs are *usually* vegan friendly, but be sure to check the label!
Ingredients
200g vegan friendly chocolate (dark or milk, I like to use half and half)
70ml plant milk
100g vegan friendly digestive biscuit crumbs (gluten & wheat free if required)
100g plant based margarine
75g smooth peanut butter
50g sugar
Method
Take 12 fairy cake (cupcake) cases and place them in a bun tin or a rectangular roasting tin.
Break up your chocolate and put it in a bain marie (or a glass bowl over a saucepan with some hot water at the bottom - make sure the bowl does not touch the water) over a low heat on the hob.
Leave the chocolate to melt slowly while you get on with the next steps.
In a saucepan, place the margarine, peanut butter and sugar over a low heat. Stir occasionally until the margarine has completely melted and stir gently until you have a smooth mixture.
Remove from the heat and stir in the biscuit crumbs. Mix well.
Spoon the mixture into the 12 cases equally. You will have enough for around 1.5 metal dessert spoons per case.
Add the plant milk to the melted chocolate and stir until totally combined and glossy.
Spoon the chocolate equally over the 12 cases using a metal desert spoon, twizzle the spoon slightly to make sure you completely cover the peanut mixture.
Leave to cool, then transfer to the fridge to harden.
After a couple of hours the cups will be firm and ready for eating.
Warning! This recipe makes 12 generous cups and they're very rich, so you'll only need one at a time! Consider cutter into quarters for small children.
Pro-Tip: The easiest way to turn your biscuits into crumbs is to pop them into a food processor or mini-chopper. If you don't have access to one, then pop them in a zip seal bag, place on a chopping board and whack with a rolling pin until you have crumbs.
Although we've come a long want in the past few years, it can still be difficult and expensive to find delicious chocolate (and wheat free) treats that are affordable and delicious.
These can be made on quite a low budget, or as fancy as you want if you choose to splash out on posh ingredients. It doesn't matter, they will be lovely anyway!
I made my latest batch with gluten free digestives from Asda. To give you an idea of proportions, I used 10 biscuits because they're rather small. You would need around 6 or 7 normal sized wheat digestives or HobNobs.
Digestives and oaty biscuits like HobNobs are *usually* vegan friendly, but be sure to check the label!
Ingredients
200g vegan friendly chocolate (dark or milk, I like to use half and half)
70ml plant milk
100g vegan friendly digestive biscuit crumbs (gluten & wheat free if required)
100g plant based margarine
75g smooth peanut butter
50g sugar
Method
Take 12 fairy cake (cupcake) cases and place them in a bun tin or a rectangular roasting tin.
Break up your chocolate and put it in a bain marie (or a glass bowl over a saucepan with some hot water at the bottom - make sure the bowl does not touch the water) over a low heat on the hob.
Leave the chocolate to melt slowly while you get on with the next steps.
In a saucepan, place the margarine, peanut butter and sugar over a low heat. Stir occasionally until the margarine has completely melted and stir gently until you have a smooth mixture.
Remove from the heat and stir in the biscuit crumbs. Mix well.
Spoon the mixture into the 12 cases equally. You will have enough for around 1.5 metal dessert spoons per case.
Add the plant milk to the melted chocolate and stir until totally combined and glossy.
Spoon the chocolate equally over the 12 cases using a metal desert spoon, twizzle the spoon slightly to make sure you completely cover the peanut mixture.
Leave to cool, then transfer to the fridge to harden.
After a couple of hours the cups will be firm and ready for eating.
Warning! This recipe makes 12 generous cups and they're very rich, so you'll only need one at a time! Consider cutter into quarters for small children.
Pro-Tip: The easiest way to turn your biscuits into crumbs is to pop them into a food processor or mini-chopper. If you don't have access to one, then pop them in a zip seal bag, place on a chopping board and whack with a rolling pin until you have crumbs.
